Bertucci's Corporation, a casual-dining chain, owns a collection of full-service Italian restaurants that operate under the name "Bertucci's Brick Oven Pizzeria." During the early years of the 21st century there were roughly 80 Bertucci's restaurants scattered throughout the northeastern United States, each of which featured wood-fired brick ovens, which cook hotter than conventional pizza ovens, and served Tuscan-styled food, including gourmet pizzas, salads, soups, seafood, and pasta dishes. Founded in suburban Boston by Joseph Crugnale, Bertucci's expanded quickly during the 1980s and 1990s, growing from a single restaurant in 1981 to a sprawling restaurant chain by the mid-1990s. N.E. Restaurant Co. Inc., Bertucci's owner since 1998, adopted the Bertucci's name in 2001.




Tuscan Chicken Wings

Bertucci's Copycat Recipe

Serves 4

4 pounds chicken drumettes or wings or both
1/2 cup lemon juice (the juice of 3 large lemons)
3/4 cup regular olive oil
4 cloves of garlic, peeled and smashed
1 tablespoon dried oregano
4 springs fresh rosemary, stripped and roughly chopped
3/4 tablespoon coarse Kosher salt
1/2 teaspoon pepper

Place the chicken in a gallon freezer zip lock bag. In a bowl, mix together the lemon juice, olive oil, garlic, oregano, rosemary, salt and pepper.Pour the olive oil mixture over the chicken wings.
Push as much air out of the zip lock bag and seal. Place the bag flat in a 13 x 9 pan (as a precaution in case it leaks). Place in the refrigerator and marinate for 24 hours turning the bag every so often.

The next day, remove the chicken from the refrigerator and allow to sit out for 30 minutes.
Meanwhile, place a grill pan on the grill and preheat your grill to as hot as it gets.  Drain the excess marinade from the chicken. Place the chicken on the grill and cook for about 8 minutes per side or until the skin is crispy.

Notes:  According to the menu these wings are spicy so you may want to add some hot sauce into the marinade mix.